RU2294643C2 - Dietary gingerbread and method for producing the same (versions) - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of gingerbreads.

SUBSTANCE: dietary gingerbread is produced from dough preparing mixture comprising wheat flour, sugar-containing syrup, sugar, margarine, flour component, soda, salt, and aromitizer. Mixture additionally comprises surfactants-phospholipids. Invert syrup or artificial honey is used as sugar-containing syrup. Wheat grits or rye grits are used as flour component. Also, dietary gingerbread production method is presented in Specification.

EFFECT: increased biological value of product.

16 cl, 5 ex

Description

The invention relates to the food industry, in particular the production of gingerbread.

Known gingerbread products produced by custard glazed, and a method for their production, which provides for the preparation of raw materials for production, preparation of dough using margarine and vegetable oil, molding, baking, cooling and glazing [1].

Known gingerbread products produced by custard, glazed, and a method for their production, including preparing syrup, brewing dough (part of the wheat flour is added to the hot syrup, the resulting mass is mixed and cooled), introducing margarine and the remaining part of the wheat flour, provided for in the recipe, introduction at the end of baking powder, kneading, molding the mass, its baking, glazing, curing and packaging [2].

A disadvantage of the known solutions is that wheat flour is used as a dry component for preparing the recipe mixture.

The closest analogue is the composition and method for the production of dietary gingerbread [3], which consists in preparing syrup, brewing dough, mixing margarine and the remaining portion of wheat flour, introducing into the brewing dough as a flour component of corn flour during mixing, in an amount of 3.4% from the mass of prescription components, the introduction of baking powder into the mass, kneading, molding the mass, baking, glazing, curing and packaging.

The disadvantages of the known product and the method of its production is the introduction of corn flour as a flour component in the formulation, since there are contraindications under certain conditions for the use of products containing corn flour (see Diet No. 13. Website “Vertebra.RU.” Medical Encyclopedia [4].

The technical result of the invention is the elimination of these disadvantages, namely, the production of dietary gingerbread with high biological value due to the use of wheat or rye bran as a flour component.

The unique properties of bran as a source of dietary fiber and vitamins are that dietary fiber has a high sorption and complex-forming ability. They sorb and firmly hold various types of microorganisms, the toxins secreted by them, as well as metabolic products that can accumulate in the body, effectively remove organic waste and toxins from the intestines. Bran is traditionally used to stabilize metabolism, suppress increased appetite, enhance the feeling of fullness, lower blood cholesterol, and create favorable conditions for beneficial intestinal microflora. In addition, bran contains B vitamins (B ₁ and B ₂ ), PP, Na, Ca, Mg, P, Fe, K. Bran is indicated for people suffering from diabetes, obesity, and digestive diseases. See the product annotation “Bran extruded with milk thistle”. LLC NGO Extrusion Technologies “Ladoga” [5], annotation to the product “Crisp Wheat Bran” LLC “Firm BIOKOR-P” [6].

To achieve the technical result, a diet gingerbread (option 1) made from a mixture for making dough containing wheat flour, sugar syrup, sugar, margarine, flour component, drinking soda, baking powder, flavoring, additionally contains surfactants as sugar-containing syrup - invert syrup, and as a flour component - wheat bran with a particle size of not more than 0.4-5.0 mm, with the following ratio of the components of the mixture for the preparation of dough,% to total weight:

granulated sugar - 25.00-46.00

margarine - 2.00-6.00

drinking soda - 0.15-0.5

baking powder - 0.30-0.51

flavoring - 0.10-0.15

invert syrup - 3,50-15,00

wheat bran 10.00-20.00

Surfactant - 0.5-1.0

wheat flour - the rest

At the same time, the diet gingerbread (according to option 2), made from a mixture for making dough containing wheat flour, sugar syrup, sugar, margarine, flour component, drinking soda, baking powder, flavoring, additionally contains surfactants as an invert sugar syrup syrup, and as a flour component, rye bran with a particle size of not more than 0.4-5.0 mm, with the following ratio of components of the mixture for the preparation of dough,% to total weight:

granulated sugar - 25.00-46.00

margarine - 2.00-6.00

drinking soda - 0.15-0.5

baking powder - 0.30-0.51

flavoring - 0.10-0.15

invert syrup - 3,50-15,00

rye bran - 10.00-20.00

Surfactant - 0.5-1.0

wheat flour - the rest

At the same time, dietary gingerbread according to any one of options 1 or 2 uses food-based vegetable sunflower-based phospholipids as surface-active substances.

Moreover, soya lecithin is used as a surfactant in the dietary carrot according to any one of options 1 or 2. At the same time, artificial dietary honey (composition: sugar, honey essence, sugar, soda, citric acid), manufactured in accordance with the Technological Instructions for the Production of Flour Confectionery, is used in the diet gingerbread according to any one of options 1 or 2 instead of invert syrup. M., "Economics", 1995 [11].

To achieve the specified result in the claimed method for the production of dietary gingerbread, involving the preparation of sugar-containing syrup, its heating, preparation of brewed dough from the components of the formulation, the introduction of the resulting mass of disintegrants, kneading, molding, baking, glazing of finished products, their aging and packaging, are based on heated syrup, preparation of a suspension of margarine, surfactants in an amount of 0.5-1.0% of the total mass of prescription components, and soda, the introduction of aroma tizator, brewing a suspension of a mixture of 2/3 parts of wheat flour and bran with a particle size of not more than 0.4-5.0 mm in an amount of 10-20% of the formulation mass, kneading, cooling, introducing the remainder of the wheat flour into the dough, baking powder, while after glazing the gingerbread is subjected to forced drying at a temperature of 45-60 ° C for 5-10 minutes

New distinctive features are: preparation of a suspension of margarine based on heated syrup, surfactants in an amount of 0.5-1.0% of the total weight of the recipe components and soda, introduction to the dough as a flour component of bran with a particle size of 0, 4-5.0 mm in an amount of 10-20% by weight of the recipe components and forced drying of the gingerbread after glazing at a temperature of 45-60 ° C. The use of bran as a flour component allows to obtain high quality products.

Bran contains per 100 g: proteins - 15.1 g, fat - 3.8 g, carbohydrates - 53.6 g and fiber - 8.2 g, water - 14.4 g, ash - 4.9 g, energy value 296 kcal, they mix well with other prescription components, forming a mass that is flexible enough to produce a mold test. 100 g of bran contains vitamins, mg: groups B (B ₁ - 0.71, B ₂ - 0.25), PP - 10, Ca - 203, Na - 88, K - 1105, Mg - 438, P - 974 , Fe - 17.3 [7].

As bran, crushed bran of soft varieties of wheat or rye is used [8, 9].

During the experiments, the applicant noted that the introduction of the bran in the proposed amount also improves the organoleptic characteristics of the gingerbread. Based on the results of the experiments, the optimal dosages of bran as a herbal supplement were determined, which gives the gingerbread not only high dietary indicators, but also improves the structural and mechanical properties, and improves the taste of the gingerbread, gives them a specific taste. If bran particles exceed the specified parameters, the dough will turn out to be coarse, inelastic, which will lead to a deterioration in product quality. Invert syrup (or artificial honey) paints the surface of the gingerbread in a golden brown color, giving the gingerbread a delicious smell, and, at the same time, acts as a hygroscopicity regulator. The introduction of margarine in the proposed amount reduces the viscosity of the mixture, facilitates the mixing of the dough, improves its structural and mechanical properties. With a decrease in the amount of margarine, the gingerbread turns out to be more coarse, its taste deteriorates. Fragrance, included in the composition in the proposed amount, gives the gingerbread a light appropriate flavor. Surfactants (surfactants) introduced into the gingerbread, enveloping particles crushed in water (for example, fat), prevent them from sticking together and thus improve the structure of the dough. Therefore surfactants are good emulsifiers of water-in-oil emulsions. In baking production surfactants can be used both of natural origin and synthetic. Surfactants of natural origin are produced from sunflower (PRF - edible vegetable phospholipids (TU 9146-001-0370470-95)) and soybean (soya lecithin) vegetable oils. The main characteristic of phospholipids is an increased surface activity of 850-1600 (N / m) / mol / L), which provides high fluidizing ability and emulsifying properties, improves the quality of confectionery products due to its biologically active properties, and contributes to longer storage of the product fresh taste and type of product. PRF - edible vegetable phospholipids (TU 9146-001-0370470-95) [10] of domestic origin are produced from sunflower oils of the first and highest grade. They are a complex of phospholipids, neutral lipids (oil), tocopherols (vitamin E), carotenoids and other biologically valuable substances. Sunflower phospholipids, compared to soybean ones, have a greater degree of hepatoprotective action, which consists in hepatoprotective action on biological membranes, in particular on hepatocyte membranes (according to the results of studies of the Institute of Biomedical Chemistry of the Russian Academy of Medical Sciences). Soya lecithin is obtained by extraction from soybeans, followed by distillation of the solvent and precipitation of lecithin from crude oil by steam or water. Soya lecithin is an imported soya phosphatide concentrate sold as an E-322 food supplement [12]. Synthetic surfactants are fat sugars (a mixture of various partial glycerol esters with fatty acids) and others. Most synthetic surfactants are white or yellow solid or paste-like substances. Surfactants in the test form complexes with gluten proteins, starch grains and fat particles, affecting the properties of the test and the quality of the product [13].

Forced drying of the gingerbread after glazing improves the quality of the upper glazed layer.

Thus, the introduction of bran, invert syrup or artificial honey, margarine, flavoring and surfactants (FRP phospholipids, or lecithin, or synthetic surfactants) into the component in the indicated amounts allows to obtain a carrot enriched with vitamins and dietary fiber, with improved structural and mechanical properties, pleasant taste and light aroma. Due to, in particular, the choice of the ratio between the components that make up the composition and the sequence of production, a dietary gingerbread with high quality indicators and biological value is obtained. Specific values of quantitative characteristics do not follow from the known values and are obtained experimentally by the applicant.

Method for the production of dietary gingerbread is as follows. Prepare components for the preparation of dietary gingerbread. The dough mixture contains wheat flour, invert syrup (or artificial honey), sugar, margarine, baking soda, ammonium carbonate, flavoring, surfactants, as a flour component wheat or rye bran with particle sizes of not more than 0.4-5.0 mm, in the following ratio of components of the mixture for the preparation of dough,% to total weight:

granulated sugar - 25.00-46.00

margarine - 2.00-6.00

drinking soda - 0.15-0.5

baking powder - 0.30-0.51

flavoring - 0.10-0.15

invert syrup - 3,50-15,00

bran (wheat or rye) 10.00-20.00

Surfactant - 0.5-1.0

wheat flour - the rest

An invert syrup is prepared (as indicated in [11] “Technological instructions for the production of flour confectionery”, M., “Economics”, 1995).

Hot water with a temperature of 70-80 ° C is poured into a container with a steam jacket, sugar is loaded per 100 kg of sugar 44 l of water. The solution, with constant stirring, is heated to the boiling point, after which citric acid (or acetic or lactic) is added in the amount required by the instructions [11]. After boiling for 30 minutes, the steam is turned off, allowed to cool to t = 90 ° C and neutralized with soda, poured into containers. The finished syrup is cooled to a temperature of 45-50 ° C.

Invert syrup can be replaced with artificial honey (composition: sugar, honey essence, sugar, soda, citric acid), prepared in accordance with the "Technological instructions for the production of flour confectionery". M., "Economics", 1995 [11].

A suspension of margarine, surfactant (FRP, or soya lecithin, or synthetic surfactant) is prepared in an amount of 0.5-1.0% of the total weight of the recipe components, flavor (honey or other) and soda. Ready heated syrup is filtered into a dough mixing machine, the above suspension is added. Knead, then brew the resulting suspension a mixture of 2/3 parts of wheat flour and the total amount of bran bran. Bran should have a particle size of not more than 0.4-5.0 mm and are taken in an amount in the amount of 10-20% of the total mass. The resulting mass is stirred for 10-15 minutes, then cooled to 25-29 ° C.

The remaining 1/3 part of the flour, baking powder, such as ammonium carbonate, are introduced into the dough, and kneading is continued for 1-2 minutes to obtain a well-mixed dough. The temperature of the test is 28-30 ° C. The finished dough from the kneading machine enters the funnel of the molding machine. The dough is formed by jigging machines and squeezed out through patterns of round, oval, square or other shaped section. Molded dough pieces are placed on pastry sheets, pre-greased with vegetable oil, and loaded into the oven. Gingerbread cookies are baked in a continuous conveyor oven.

The baking time is 7-13 minutes at a temperature of 200-220 ° C. After baking, the gingerbread cookies are cooled to a temperature of 45-60 ° C.

Glazing the gingerbread cookies is carried out in a continuously rotating drum, where the cooled gingerbread cookies are loaded, and a previously prepared sugar syrup is fed with a stream. After glazing in a rotating drum for 1-2 minutes, gingerbread cookies are unloaded for drying on a conveyor into a belt-type drying chamber, where drying takes place at a temperature of 45-60 ° C for 5-10 minutes. After that, the gingerbread cookies are cooled for 30-45 minutes at a temperature of 20 ° C and then packaged.

The invention is illustrated by the following examples of the preparation of dietary gingerbread.

Example 1

The composition of dietary gingerbread.

Prepare components for the preparation of dietary gingerbread. The mixture for the preparation of dough contains wheat flour, invert syrup, sugar, margarine, baking soda, baking powder - ammonium carbonate, flavoring, surfactants, as a flour component wheat bran according to GOST 7169-66 with particle sizes of 0.4 mm, in the following ratio of components mixtures for making dough,% to total weight:

granulated sugar - 25.00

margarine - 2,00

drinking soda - 0.15

carbon ammonium salt - 0.30

chocolate flavor - 0.10

invert syrup - 3,50

wheat bran - 10.00

Surfactant-based phospholipids based on sunflower (FRP vegetable food phospholipids) - 0.5

wheat flour - the rest

Invert syrup is prepared according to the technological scheme above. A mixture is being prepared from margarine, surfactants — edible plant phospholipids (FRP) based on sunflower in the amount of 0.5% of the total weight of the recipe components, chocolate flavor and drinking soda — 0.15%. Ready heated syrup is filtered into a dough mixer, the above mixture is added. Knead, then brew the resulting suspension a mixture of 2/3 parts of wheat flour and the total amount of bran bran. Bran should have a particle size of not more than 0.4 mm and are taken in an amount in the amount of 10% of the total mass. The resulting mass is kneaded for 10 minutes, then cooled to 25 ° C.

Then the brewed dough is prepared: the remaining 1/3 of the flour is introduced, carbon ammonium salt as a baking powder and kneading is continued for 1.5 minutes at a stirrer blade rotation speed of 20 rpm to obtain a well-mixed dough. The temperature of the test is 28 ° C. The finished dough from the kneading machine enters the funnel of the molding machine. The finished dough is formed by jigging machines and squeezed out through round cross-section patterns. Molded dough pieces are placed on pastry sheets, pre-greased with vegetable oil, and loaded into the oven. Gingerbread cookies are baked in a continuous conveyor oven. The baking time is 7 minutes at a temperature of 200 ° C. After baking, the gingerbread cookies are cooled to a temperature of 45 ° C.

Glazing the gingerbread cookies is carried out in a rotating drum, where the cooled gingerbread cookies are loaded and a pre-prepared syrup is fed by stream. After glazing in a rotating drum for 1.5 minutes, the gingerbread cookies are discharged onto a conveyor for drying on a belt dryer at a temperature of 45 ° C for 5 minutes. After that, the gingerbread cookies are cooled for 30 minutes at a temperature of 20 ° C and then packaged.

EXAMPLE 2. Carried out analogously to example 1, however, instead of wheat bran, rye bran is introduced according to GOST 7170-66. Bran should have a particle size of not more than 0.4 mm and are taken in an amount in the amount of 10% of the total mass

EXAMPLE 3

The mixture for the preparation of dough contains wheat flour, invert syrup, sugar, margarine, baking soda, carbon ammonium salt, flavoring, phospholipids, as a flour component wheat bran in accordance with GOST 7169-66 with particle sizes of 5.0 mm, in the following ratio of mixture components for dough preparation,% to total weight:

granulated sugar - 46.00

margarine - 6.00

drinking soda - 0.5

carbon ammonium salt - 0.51

flavoring - 0,15

invert syrup - 15.00

wheat bran - 20.00

phospholipids - 1.0

wheat flour - the rest

Invert syrup is prepared according to the technological scheme above.

Suspension preparation, welding, kneading and molding are carried out according to the above technological scheme, only kneading is carried out for 2 minutes at a speed of rotation of the mixer blades of -20 rpm, to obtain a well-mixed dough. Gingerbread cookies are baked in a conveyor oven at a temperature of 220 ° C. The baking time is 13 minutes. After baking, the gingerbread cookies are cooled to a temperature of 45 ° C. Glazing the gingerbread cookies is carried out in a rotating drum, where the cooled gingerbread cookies are loaded and a pre-prepared syrup is fed by stream. After glazing in a rotating drum for 1.5 minutes, the gingerbread cookies are unloaded for drying on a belt dryer at a temperature of 45 ° C for 10 minutes. After that, the gingerbread cookies are cooled for 45 minutes at a temperature of 20 ° C and then packaged.

Example 4. The components of the mixture and the method of preparation of gingerbread is similar to Example 1, only as a surfactant use soya lecithin (supplier "Forum Cocoa) [12].

Example 5. The components of the mixture and the method of preparation of gingerbread is similar to Example 1, only artificial honey is used instead of invert syrup.

The inventive diet gingerbread may have a variety of shapes (depending on the template), a convex surface. The surface can be smooth or embossed due to the number and size of granules of bran in the carrot composition. The glazed surface can be white or colored, or brown when cocoa is added.

The production of dietary gingerbread was mastered at the confectionery enterprise OJSC GALAN (Kurganinsk, Krasnodar Territory) in 2004. Technological instructions are developed, an experimental batch is released.

Information sources

1. Patent No. 2215415. Patent holder: Open Joint-Stock Company "First Bakery". Chelyabinsk.

2. Patent No. 2005381. Patent holder: Confi Limited Liability Partnership.

3. Patent No. 2005381. METHOD FOR PRODUCING DIET Gingerbread. Date of publication: 1994.01.15 (prototype).

4. Site "Vertebra.RU". Medical Encyclopedia.

5. "Bran extruded with milk thistle." LLC NGO Extrusion Technologies "Ladoga".

6. "Bran crispy wheat." LLC "Firm" BIOKOR-P ".

7. "The chemical composition of food products." Reference manual. Ed. Academician of the Academy of Medical Sciences of the SSR A.A. Pokrovsky. Ministry of Health of the USSR, M., 1976.

8. GOST 7169-66. Wheat bran. Technical conditions

9. GOST 7170-66. Rye bran. Technical conditions

10. "Plant phospholipid concentrates (TU 9146-001-0370470-95)." Information leaflet of the Kuban State Technological University.

11. "Technological instructions for the production of flour confectionery". M., "Economics", 1995.

12. “LECITHIN. The big role of a modest component. " Information leaflet of Forum Cocoa LLP.

13. N.S. Nemtsova and others. "Basics of baking." M., "Agropromizdat", 1986.

Claims (16)

1. Dietary gingerbread made from a mixture for making dough containing wheat flour, sugar syrup, sugar, margarine, flour component, baking soda, baking powder, flavoring, characterized in that its composition additionally contains surfactants, and as flour component - wheat bran with a particle size of not more than 0.4-5.0 mm in the following ratio of the components of the mixture for the preparation of dough,% to total weight: Granulated sugar 25.00-46.00 Margarine 2.00-6.00 Drinking soda 0.15-0.5 Baking powder 0.30-0.51 Flavoring 0.10-0.15 Sugar Syrup 3,50-15,00 Wheat bran 10.00-20.00 Surfactant 0.5-1.0 Wheat flour Rest 2. The dietary gingerbread according to claim 1, characterized in that as a surface-active substances use edible vegetable phospholipids based on sunflower. 3. The diet gingerbread according to claim 1, characterized in that soya lecithin is used as surfactant. 4. The dietary gingerbread according to claim 1, characterized in that invert syrup is used as a sugar-containing syrup in its composition. 5. The dietary gingerbread according to claim 1, characterized in that artificial sugar is used in its composition as a sugar-containing syrup. 6. Dietary gingerbread made from a mixture for making dough containing wheat flour, sugar syrup, sugar, margarine, flour component, baking soda, baking powder, flavoring, characterized in that its composition additionally contains surfactants, and as flour component - rye bran with a particle size of not more than 0.4-5.0 mm in the following ratio of the components of the mixture for the preparation of dough,% to total weight: Granulated sugar 25.00-46.00 Margarine 2.00-6.00 Drinking soda 0.15-0.5 Baking powder 0.30-0.51 Flavoring 0.10-0.15 Sugar Syrup 3,50-15,00 Rye bran 10.00-20.00 Surfactant 0.5-1.0 Wheat flour Rest 7. The dietary gingerbread according to claim 6, characterized in that as a surface-active substances use edible vegetable phospholipids based on sunflower. 8. The dietary gingerbread according to claim 6, characterized in that soya lecithin is used as surfactant. 9. The dietary gingerbread according to claim 6, characterized in that invert syrup is used as a sugar-containing syrup in its composition. 10. The dietary gingerbread according to claim 6, characterized in that artificial sugar is used in its composition as a sugar-containing syrup. 11. A method for the production of dietary gingerbread, involving the preparation of sugar-containing syrup, its heating, preparation of custard dough from the components of a mixture containing wheat flour, sugar-containing syrup, margarine, sugar, flour component, drinking soda, baking powder, flavoring agent, introducing into the resulting mass of baking powder, kneading , molding, baking, glazing of finished products, their maturation and packaging, characterized in that on the basis of the heated syrup they prepare a suspension of margarine, surface ac of active substances in an amount of 0.5-1.0% of the total weight of the recipe components and soda, a flavor is introduced, a mixture of 2/3 parts of wheat flour and wheat bran with a particle size of not more than 0.4-5.0 mm 10-20% of the recipe mass, knead, cool, add the rest of the wheat flour, baking powder into the dough, and after glazing, the gingerbread is subjected to forced drying at a temperature of 45-60 ° C for 5-10 minutes. 12. The method of manufacturing a dietary gingerbread according to claim 11, characterized in that in the preparation of the suspension, invert syrup is used as the sugar-containing syrup. 13. The method of production of dietary gingerbread according to claim 11, characterized in that when preparing the suspension, artificial honey is used as the sugar-containing syrup. 14. A method for the production of dietary gingerbread, involving the preparation of custard dough from the components of a mixture containing wheat flour, sugar syrup, margarine, sugar, flour component, baking soda, baking powder, flavoring, introducing into the resulting mass of baking powder, kneading, molding, baking, glazing ready products, their aging and packaging, characterized in that on the basis of the heated syrup they prepare a suspension of margarine, surfactants in an amount of 0.5-1.0% of the total weight of the formulation of the components and soda, flavor is introduced, a mixture of 2/3 parts of wheat flour and rye bran with a particle size of not more than 0.4-5.0 mm in an amount of 10-20% of the formulation mass is brewed with a suspension, kneaded, cooled, introduced into the dough is cooked, the rest of the wheat flour, baking powder, and after glazing the gingerbread is subjected to forced drying at a temperature of 45-60 ° C for 5-10 minutes. 15. The method of manufacturing a dietary gingerbread according to 14, characterized in that in the preparation of the suspension invert syrup is used invert syrup. 16. The method of manufacturing a dietary gingerbread according to 14, characterized in that when preparing the suspension, artificial honey is used as the sugar-containing syrup.